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Casey

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This made a wonderfully decadent birthday treat for a wheat intolerant friend.
I used 3/4 cup chocolate chips instead of baking squares, and substituted coconut oil for butter (1:1). Coconut oil also came in handy for greasing the springform pan, which I then dusted with cocoa powder.
This came out like a (thin) moist and very rich chocolatey brownie. Great topped with a dusting of powdered sugar and served with vanilla ice cream and a few fresh strawberries.
This recipe is a keeper for sure!

I used this sauce to jazz up some frozen turkey burger patties. I used the leftover spread onto the bun for a bit of extra kick. Also, a few dashes of hot sauce can easily be substituted for the cayenne pepper.

This marinade is easy to whip up with ingredients that you probably have on hand in your pantry & fridge. The blend of seasoning is just right - not too gingery as some people have commented. I accidentally underestimated how much I'd need for the package of loin chops I'd bought so didn't have enough to make a sauce to serve with, but even having done double-duty as marinade and basting sauce was sufficient to impart a great taste. Next time I'll try this with chicken.

Overall, tasty with only a few straighforward ingredients. Even having used low-sodium broth, I found them quite salty and would cut down on the salt content next time. I was frustrated that, despite using a smallish skillet, the broth wasn't enough to submerge the chops (-- was this even the idea? --), and I'm afraid they ended up a little bit tougher as a result.

These made a delicious sidedish to our Easter turkey dinner. Just a hint of sweetness.
I boiled and mashed sweet potatoes and set the potato water aside for use as the liquid in this recipe. I made the dough in my bread machine, which worked out well.
I then divided the dough up into 54 balls (18 x 3), in order to form "clover leaf rolls" by placing three small dough balls together in a greased muffin tin. I allowed them to rise another hour before baking for 12 minutes.
Perfect!

These were a huge hit at our Thanksgiving dinner! All of the delicious of homemade rolls with less effort. As have many reviewers, I prepped the dough in the bread machine then split it into 36 parts to make 12x3-piece clover leaves in an ungreased, no-stick muffin tin. They baked up perfectly!

My first go-round with this loaf was a flop - LITERALLY - when I failed to notice the yeast had expired! The second trial went far better. I love this bread toasted with some butter/margarine and a slice of cheddar cheese on top. The sweet/savoury combination is wonderful! Just be careful - this loaf burns VERY easily in the toaster. In fact, I would be sure to set your bread machine to 'light' if you'll be baking it right in the machine.

I skipped the cloves, and tried using 1 cup whole wheat with 1 cup all-purpose flour, and used 1/3 c. brown sugar with 2/3 white. The cookies came out poofy, as expected - almost a cookie-muffin hybrid. Cuffin? Moofkie?
A tasty way to use up bananas and add some fiber to your day. Delicious warm with a glass of cold milk!

These turned out beautifully moist and flavourful.
I made a few changes to the recipe: I used about half & half white and whole wheat flour; only used 2/3 of the sugar it called for; in lieu of nutmeg (which I don't like) used ground ginger and allspice; and in lieu of raisins used chocolate chips, flax seeds and sunflower seeds.
I'll definitely make these again!

I substituted vegetable oil for the shortening in these and they came out beautifully light and fluffy. I used half regular light peanut butter, and half unsalted/unsweetened PB.
Like many other reviewers, I opted for a chocolate fudge frosting, which complemented them very well.
They have a very full and unexpected flavour - not your average cupcake!

Simple but tasty - came together easily with simple ingredients from around the kitchen.
As other users suggested, I subbed in olive oil for the vegetable oil, and used white wine vinegar.
The chicken breasts turned out beautifully on the BBQ!

Straightforward, hearty and tasty! I jazzed it up a little by using one can of kidney beans and one of mixed beans (that included black beans, chickpeas, etc.) I also added a can of corn niblets which added some colour and interest. I found this lacked some 'zip' but it was nothing a dash of hot sauce couldn't cure!

This recipe does indeed yield 12 medium-sized muffins if you don't overfill the tins.
I used half whole wheat flour and also mixed in some flax meal for an extra nutritional punch.
To save myself the grief (and potential mess) of the butter-based crumble topping, I just sprinkled their tops with a 1:1 cinnamon sugar mixture and this added interest and texture without the hassle.

I'd hoped these would taste more peanut buttery. It may be because I elected to use up the rest of our salt/sugar-free PB (which made up about half of the total PB content). Otherwise they turned out very well.